Moisture Content of Bacterial Cells Determines Thermal Resistance of Salmonella enterica Serotype Enteritidis PT 30
Yucen Xie, Jie Xu, Ren Yang, Jaza Alshammari, Mei‐Jun Zhu, Shyam S. Sablani, Juming Tang
Abstract
strains in low-moisture foods. Our findings highlight a need for further fundamental investigation into the role of water in protein denaturation and the accumulation of compatible solutes during thermal inactivation of bacterial pathogens in dry environments.
Topics & Concepts
Salmonella enteritidisSalmonella entericaSerotypeMicrobiologyWater contentSalmonellaThermal resistanceFood scienceBiologyBacteriaThermalPhysicsThermodynamicsGeneticsEngineeringGeotechnical engineeringListeria monocytogenes in Food SafetyMicrobial Inactivation MethodsProbiotics and Fermented Foods